| Violation Date |
Code |
Description |
| 2018-12-12 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed dust build-up on ceilings around hvac vents. |
| 2018-12-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris build-up on shelving.observed food residue build-up inside upright cooler (raw chicken). |
| 2018-12-12 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed employee preparing salad while wearing unapproved ring on hand. |
| 2018-12-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pfobserved chicken cooling in walk-in cooler covered in plastic wrap.cdi - chicken unc |
| 2018-12-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved dried food debris build-up on tomato slicer. cdi by wash, rinse, sanitize.4-602.11 clean the equipment and utensils used with nontcs foods as required |
| 2018-12-12 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pfobserved multiple items stored on and inside handsink.cdi items removed from handsink. |
| 2017-12-14 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. some dust/ dried debris on walls and hvac. cleaning is ne |
| 2017-12-14 |
45 |
4-501.11 maintain equipment in good repair. torn gasket at upright freezer. replace. repeat (0pts) |
| 2017-12-14 |
43 |
4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. stacks of single service cups at front counter register area not protected at start of inspection/ initial walk through facility. cdi- e |
| 2017-12-14 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. fruit flies observed in back preparation/ storage areas and front service area. continue with increased pest management. monitor and maintain foods covered and preparation areas clean. |
| 2017-12-14 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. one of three tea urn nozzle with some mold like build up on the interior of it. all other nozzles at beverage dispensers and food contact areas clean as r |
| 2017-01-04 |
6 |
2-301.12. (c)follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. observed one employee turn off the faucets without using a barrier (non debitable). cdi- educated |
| 2017-01-04 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed one employee use the front line handsink as a dump sink to dump out a bucket of sanitizer water used for cleaning. cdi by education and cleaning the handsink. |
| 2017-01-04 |
14 |
oh 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed build up of food debris and sticker residue on metal pans, vegetable chopper and large plastic food containers. 4-602.11 clean the equipment and ut |
| 2017-01-04 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of fruit flies on line near raw chicken prep cooler. facility to increase pest control treatments, monitor presence, maintain food products protected and clean any |
| 2017-01-04 |
45 |
4-501.11 maintain equipment in good repair. observed one torn gasket on the chicken prep cooler. observed shelving starting to rust inside the walk in cooler. |
| 2017-01-04 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed a build up of soda syrup on the shelving where the soda syrup hoses are on the front pos line. cdi by cleaning while onsite. |
| 2017-01-04 |
49 |
5-205.15 maintain a plumbing system in good repair. observed towels and duct tape used to repair a leak under the sanitize vat of the 3 comp sink. |
| 2017-01-04 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean the grease build up under the chicken fryers. clean |
| 2016-07-27 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. replace blown out bulb inside the walk in cooler. 6-501.12 floors, walls, ceilings incl |
| 2016-07-27 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. minor cleaning needed inside the chicken thaw cooler and cooler gaskets. |
| 2016-07-27 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed one employee cooking at the deep fryers without a hair restraint. |
| 2016-07-27 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed a presence of fruit flies under the tea prep table. observed a roach presence also under the front area handsink and near the chicken prep area. advised the pic to clean any p |
| 2016-07-27 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed recently prepared cut lettuce stored in a covered large plastic container |
| 2016-07-27 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed no times marked for cut let |
| 2016-07-27 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p observed grilled chicken patties and fried chicken nuggets below 135f. items are held on time for quality as well as temperature. cdi by discarding the nuggets and grilled chicken patti |
| 2016-07-27 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed spots of flour build up on metal pans stored as clean. cdi- by removal to be re-washed and sanitized. 4-602.11 clean the equipment and utensils used w |
| 2016-02-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed an opened employee soda bottle stored in between the vegetable chopper and salad prep cooler. cdi by voluntary disposal. |
| 2016-02-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed 2 wiping cloth buckets at 0-100ppm. cdi by refilling at 200ppm. |
| 2016-02-26 |
45 |
4-501.11 maintain equipment in good repair. observed leaking inside the salad prep cooler. |
| 2016-02-26 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed employee on the cook line preparing chicken while wearing a bracelet. |
| 2016-02-26 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed build up under shelving and pallets inside the w |
| 2016-02-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on equipment handles, bottom pans on hot holding units, lid holders, ice bin back lids, outside of the vegetable prep sink and at hot holdi |
| 2015-07-28 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-pf pic was unable to provide a complete employee health policy including the 5 foodborne illness employees are required to report. |
| 2015-07-28 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. clean the dust build up around the air vent over the cook |
| 2015-07-28 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf observed damaged front cabinets. observed a torn gasket on the bottom 2 door glass reach |
| 2015-07-28 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees on cook line with mustache and another with facial hair. recommended any hair longer than an eyebrow be |
| 2015-07-28 |
34 |
4-204.112 provide and position correctly an air thermometer in cold/hot holding equipment. observed no air thermometer inside the chicken prep cooler. cdi by providing. |
| 2015-07-28 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed a spray bottle incorrectly labeled quat sanitizer with a chlorine sanitizer. cdi- by voluntary disposal. 7-204.11 provide sanitizer at correct concentrations |
| 2015-07-28 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf pic is using tphc without any writte |
| 2015-07-28 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed food debris left on the vegetable slicer stored as clean. cdi- broken down and cleaning process started while onsite. 4-602.11 clean the equipment and |
| 2015-05-21 |
47 |
l4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up inside chicken breading cooler. |
| 2015-05-21 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed sliced tomatoes, lettuce, and cheese stored on ice bath > 45f. cdi by determining food is being held for no more than 2 hours. advised pic to start using tphc. gave pic informat |
| 2015-05-21 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed re-run of soft serve machine mix being used. per state guidlines, re-run must be discarded. cdi advised pic to no use re-run. |
| 2014-11-20 |
45 |
4-501.11 maintain equipment in good repair.observed damage to the bottom shelf of the cabinet near the fry station. observed a torn gasket on the reach in freezer. observed torn gaskets on the prep coolers. repair the salad prep cooler door handle. |
| 2014-11-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed build up on hot holding drawer handles, around the heat lamps at the fry warmer, the outside of the bun warmer, at the char grill station and rollin |
| 2014-11-20 |
53 |
6-501.12 cleaning, frequency and restrictions - cclean the floors and walls at a frequency to prevent build up. observed build up on the walk in freezer floor and the wall near the oven. |
| 2014-06-19 |
36 |
6-501.111 controlling pests - pfmaintain the facility free of pests. observed the outside corridor mop sink infested with fruit flies. the pic was instructed to have the area cleaned and treated. the facility is to also maintain this door close to prevent |
| 2014-06-19 |
21 |
3-501.18 ready-to-eat potentially hazardous food (time/temperature control for safety food), disposition - pproperly dispose of all ready to eat food products stored beyond the expiration date. observed a single bag of shredded rte cabbage stored inside t |
| 2014-06-19 |
14 |
4-601.11 (a) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - pall food contact equipment must be clean to the sight and touch. observed build up on the ice machine deflector plate. cdi- maintenance called to shut the unit down a |
| 2014-06-19 |
38 |
2-303.11 prohibition-jewelry - conly a plain wedding band is permitted on employees handleing food. observed an employee wearing a breacelet. |
| 2014-06-19 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - cmaintain all equipment clean. observed cleaning needed in the mop sink area, which may be causing fruit fly harborage. also observed build up on the walk in c |
| 2014-06-19 |
45 |
4-501.12 cutting surfaces - cmaintain cutting surfaces smooth and easily cleanable. observed several gouged cutting boards throughout. |
| 2014-06-19 |
42 |
4-901.11 equipment and utensils, air-drying required - cproperly separate the metal pans to allow for proper air drying. observed metal pans stacked while wet. |
| 2013-07-23 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeesperson in charge (pic) must provide documentation or otherwise demonstrate knowledge of an approved employee health policy. additional training is ne |
| 2013-07-23 |
47 |
. 4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsmaintain all eqiupment and non food contact surfaces clean. observed grease build up on the back of the fry hot holding station over fry storage. observed heavy |
| 2013-07-23 |
45 |
4-202.11 food-contact surfaces-cleanabilityfood contact surfaces must be easily cleanable. observed gouged cutting boards. |
| 2013-07-23 |
42 |
4-903.11 (a), (b) and (d) equipment, utensils, linens and single-service and single-use articles-storingproperly store all clean utensils in a clean location. observed clean serving utensils stored in containers with food debris. |
| 2013-07-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all ready to eat (rte) potentially hazardous/ tcs foods stored for longer than 24hrs with a date mark. ready to eat lettuce is now |
| 2013-07-23 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessensure only sanitizer is placed into spray bottles labeled as such and the sanitizer is at proper concentration. observed a spray bottl |
| 2012-12-06 |
31 |
cooling shall be accomplished in accordance with the time and temperature criteria specified under ? 3 501.14 by using one or more of the following methods based on the type of food being cooled:(1) placing the food in shallow pans; pf(2) separating the f |
| 2012-12-06 |
26 |
maintain chlorine sanitizer at proper strengths. observed sanitizer at 3 comp sink greater than 100 ppm as stated on the packet. water was added to the 3rd compartment to dilute the sanitizer to approximately 100 ppm. ensure sink is filled and test san |
| 2012-12-06 |
38 |
food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and li |
| 2012-12-06 |
14 |
equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. observed chicken breading wire utensils with chicken pieces lodged in the baskets. utensils should be cleaned before lunch as facility has been open |